Pan Roasted Duck Recipe
Fennel puree, grilled radicchio, roasted grapes, agrodolce sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Fennel Puree
Slice the fennel bulb and simmer it in a pot of salted water until soft, about 15 minutes. Drain and blend with heavy cream until smooth. Season with salt and pepper to taste.
- 2
Roast the Grapes
Preheat your oven to 400°F (200°C). Toss the grapes with a tablespoon of olive oil and roast in the oven for about 15 minutes, until they are soft and slightly caramelized.
- 3
Make the Agrodolce Sauce
In a small saucepan, combine the red wine vinegar and honey. Simmer over medium heat until reduced by half and slightly thickened. Set aside.
- 4
Cook the Duck Breast
Score the skin of the duck breast and season with salt and pepper. Place skin-side down in a cold skillet over medium heat. Cook until the skin is crispy, about 6-8 minutes, then flip and cook for an additional 4-5 minutes until medium rare. Let rest for 5 minutes before slicing.
- 5
- 6
Plate the Dish
On a plate, spread a generous layer of fennel puree, arrange the sliced duck breast on top, garnish with roasted grapes and grilled radicchio, and drizzle with the agrodolce sauce.
